Pesto Mozzarella Stuffed Chicken

$- 4 boneless, skinless chicken breasts - 1 cup fresh basil pesto - 8 oz fresh mozzarella cheese, sliced - 1 cup cherry tomatoes, halved - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning blend - Fresh basil leaves for garnish You need four chicken breasts. Each breast will hold the filling well. Use one cup of pesto. This adds rich flavor. Slice eight ounces of mozzarella cheese. You want enough cheese for each chicken breast. A cup of cherry tomatoes helps add color and sweetness. Use two tablespoons of olive oil for cooking. Salt and pepper will season the dish perfectly. One teaspoon of garlic powder and one teaspoon of Italian seasoning blend enhance the taste. Fresh basil leaves make a nice touch at the end. If you don’t have chicken breasts, you can use thighs. They stay juicy and tender. For pesto, consider using sun-dried tomato spread. It gives a different taste but works well. If fresh mozzarella is not available, use shredded mozzarella. It melts nicely but may not look as pretty. Cherry tomatoes can be swapped with diced bell peppers. They roast well and add a sweet crunch. Use any cooking oil if you don’t have olive oil. Canola or vegetable oil works too. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This step helps the chicken cook evenly. 2. Take the chicken breasts and slice a pocket into the thickest part. Be careful not to cut all the way through. 3. Season each chicken breast with salt, pepper, garlic powder, and Italian seasoning inside and out. This adds great flavor. 4. Spread about 2 tablespoons of basil pesto inside each pocket. Then, place 2 slices of fresh mozzarella in the pocket. 5. Use toothpicks to close the openings, keeping the filling secure. 1. In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Wait until the oil shimmers. 2. Add the stuffed chicken breasts to the skillet. Sear each side for about 4-5 minutes. Look for a golden brown color and a crispy texture. 1. After searing, transfer the skillet to the preheated oven. Bake for 20-25 minutes. The chicken should reach an internal temperature of 165°F (75°C). 2. In the last 10 minutes of baking, scatter halved cherry tomatoes around the chicken. They will roast and add sweetness. 3. Once done, remove the skillet from the oven and let the chicken rest for 5 minutes. Gently take out the toothpicks. 4. Serve the chicken with extra pesto on top and garnish with fresh basil leaves for a beautiful touch. To make your chicken full of flavor, season well. Use salt, black pepper, garlic powder, and Italian seasoning both inside and outside. This simple step helps each bite burst with taste. Stuff the chicken with fresh basil pesto and mozzarella for even more flavor. The combination will make your taste buds dance! Dry chicken can ruin your meal. To keep it juicy, don’t overcook. Use a meat thermometer to check for an internal temperature of 165°F (75°C). This ensures it stays moist. Also, let the chicken rest for about 5 minutes after baking. This helps the juices settle back into the meat, making it deliciously tender. Toothpicks keep your stuffing safely inside. After filling each chicken pocket, use them to close the openings. Insert them straight through the chicken to hold the filling. Be careful when removing them after cooking, as they can be hot. This simple tool helps you serve a neat and tasty dish. Pro Tips Use Fresh Ingredients: The quality of your pesto and mozzarella can significantly enhance the flavor of this dish. Opt for fresh, high-quality ingredients for the best results. Perfectly Sear for Flavor: Ensure your skillet is hot enough before adding the chicken. A good sear creates a delicious crust that locks in juices and adds depth to the flavor. Rest Before Serving: Let the stuffed chicken rest for a few minutes after baking. This allows the juices to redistribute, resulting in a more tender and flavorful bite. Customize Your Filling: Feel free to add other ingredients to the filling, such as sun-dried tomatoes or spinach, for additional flavor and nutrition. Get creative! {{image_4}} You can change the filling to match your taste. Consider using sun-dried tomatoes for a rich, tangy flavor. Spinach adds a nice color and healthy touch. Or try artichoke hearts for a twist. You can even mix in some cooked quinoa for added texture and nutrition. While fresh mozzarella is great, other cheeses work well too. Try provolone for a sharper taste. Goat cheese adds a creamy texture and unique flavor. If you love blue cheese, it can give an excellent kick. You might also enjoy mixing cheeses for a delightful blend. Adding veggies boosts flavor and nutrition. Bell peppers offer sweetness and crunch. Zucchini slices bring moisture and a mild taste. Mushrooms add an earthy depth. You can also toss in some fresh herbs like thyme or parsley for extra freshness. Don't be afraid to get creative! To keep your leftover Pesto Mozzarella Stuffed Chicken fresh, place it in an airtight container. Make sure to cool it to room temperature first. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When ready to eat your leftovers, reheat the chicken in the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish and cover it with foil. Heat for about 15-20 minutes until warm. You can also use a microwave, but it may not keep the chicken crispy. To freeze your stuffed chicken, wrap each piece tightly in plastic wrap. Then, place the wrapped chicken in a freezer bag. Label the bag with the date. This way, you can enjoy it later! It will stay fresh for up to three months. To thaw, move the chicken to the fridge a day before cooking. The safe internal temperature for cooked chicken is 165°F (75°C). Use a meat thermometer to check. Insert it into the thickest part of the chicken to get an accurate reading. Cooking your chicken to this temperature makes sure it is safe to eat. It also keeps the meat juicy and tender. Yes, you can prepare this recipe ahead of time. Stuff and sear the chicken earlier in the day. Place it in the fridge after searing. When you are ready, bake it as instructed. This saves time and makes it easy to serve a delicious meal. Just remember to adjust the baking time if the chicken is cold. This stuffed chicken goes well with many sides. Here are some great options: - Garlic bread for a nice, warm touch. - A fresh green salad for crunch and brightness. - Roasted vegetables like zucchini or bell peppers for added flavor. - Creamy mashed potatoes to soak up the juices. Each of these sides enhances the meal and makes it more enjoyable. Choose what you like best! This blog post outlined how to make Pesto Mozzarella Stuffed Chicken. We covered key ingredients, the cooking process, and helpful tips. I shared variations and storage tips to keep your meal fresh. Remember, juicy chicken needs the right temperature and moisture. Don’t skip the fun additions like different cheeses or veggies. With these steps, your chicken dish will shine. Now, you can enjoy a delicious meal, whether cooking for yourself or friends. Cooking can be easy and fun!$

Pesto Mozzarella Stuffed Chicken

Delicious chicken breasts stuffed with pesto and mozzarella, baked to perfection.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup fresh basil pesto
8 oz fresh mozzarella cheese, sliced
1 cup cherry tomatoes, halved
2 tablespoons extra virgin olive oil
to taste Salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning blend
to garnish Fresh basil leaves

Instructions

Begin by preheating your oven to 375°F (190°C). This ensures a hot environment for the chicken to bake evenly.
Take each chicken breast and carefully slice a pocket into the thickest part. Make sure not to cut all the way through; you want to create a pouch for the filling.
Season both the inside and outside of each chicken breast generously with salt, freshly ground black pepper, garlic powder, and Italian seasoning blend to enhance flavor.
Inside each pocket, spread approximately 2 tablespoons of fresh basil pesto. Then, insert 2 slices of fresh mozzarella cheese, ensuring even distribution.
To keep the filling secure, use toothpicks to close the openings of the chicken breasts carefully.
In a large, oven-safe skillet, heat the 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Add the stuffed chicken breasts to the skillet and sear each side for about 4-5 minutes until they are golden brown and crispy.
After searing, transfer the entire skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through, reaching an internal temperature of 165°F (75°C).
In the last 10 minutes of baking, scatter the halved cherry tomatoes around the chicken in the skillet. This will allow them to roast, enhancing their sweetness and adding flavor to the dish.
Once baking is complete, remove the skillet from the oven and allow the chicken to rest for about 5 minutes. Gently remove the toothpicks that secured the pockets.
Serve the succulent stuffed chicken with a drizzle of extra pesto on top if desired, and garnish with fresh basil leaves for a vibrant touch.

Notes

Serve with extra pesto and fresh basil for garnish.

Keyword chicken, mozzarella, pesto, stuffed chicken